Restaurants
- Abram Plaut added a new meal Ramen at Ten to Ten (てんtoてん) at Ten to Ten (てんtoてん)
Recommended bowl: Charcoal-filtered water
Covered in vines and foliage, this place looks more like an abandoned building than a ramen shop. Customers take off their shoes upon entering and make way to one of the 50 seats inside the premises. The 'mokkai suba', aka Okinawan-style soba, contains housemade noodles prepared with charcoal-filtered water,... More
Recommended bowl: Charcoal-filtered water
Covered in vines and foliage, this place looks more like an abandoned building than a ramen shop. Customers take off their shoes upon entering and make way to one of the 50 seats inside the premises. The 'mokkai suba', aka Okinawan-style soba, contains housemade noodles prepared with charcoal-filtered water, rather than the usual kansui (lye water) that most ramen shops use. Rather than the traditional Okinawa-style sparerib, the bowl is topped with pork shoulder instead. Considered by some to be the best shop in Okinawa. Less
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尾道ラーメン / Onomichi Ramen / Onomichi Ramen Yamacho — Moriguchi, Osaka
Shoyu soup contains chicken carcasses, pork bones, gyokai and large chunks of pork back fat. High-hydration medium-thin flat noodles are provided and shipped in by Hasebe, a noodle company based in Onomichi, Hiroshima. The water used to boil the noodles is changed frequently... More
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Yamacho — Moriguchi, Osaka
Shoyu soup contains chicken carcasses, pork bones, gyokai and large chunks of pork back fat. High-hydration medium-thin flat noodles are provided and shipped in by Hasebe, a noodle company based in Onomichi, Hiroshima. The water used to boil the noodles is changed frequently to ensure maximum deliciousness. Topped with stewed pork chashu, menma and negi. After finishing all noodles and toppings, the staff will offer to add ponzu to the remaining soup for a refreshing finish. Soup spoons are not provided so that customers can enjoy the taste and aroma of the soup by drinking directly from the bowl.
Master Noriko Hasebe-san is the daughter of sushi chef Satoru Hasebe, who opened a sushi restaurant named Yamacho in 1970. Inspired by the spirit of sushi chefs and Hasebe noodles made in her father’s hometown of Onomichi, Noriko opened Onomichi Ramen Yamacho. The restaurant moved once in February of 2002 to its current location near Moriguchi Station. Only open for lunch, 11am-2:30pm. 12 seats. No photos of the shop interior allowed. Open since June 22nd, 1996. Less
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- Abram Plaut added a new meal Ramen at Tedako Soba (てだこそば) at Tedako Soba (てだこそば)
Recommended bowl: Milky-like soup
A popular local, family-owned shop. Unlike many Okinawa soba shops, the pork-based soup here is slightly murky white, almost similar to tonkotsu soup. The noodles are house-made and hand-pounded teuchi temomi-style, with options for a green version as well which contain yomogi (Japanese mugwort) in them. The recommended... More
Recommended bowl: Milky-like soup
A popular local, family-owned shop. Unlike many Okinawa soba shops, the pork-based soup here is slightly murky white, almost similar to tonkotsu soup. The noodles are house-made and hand-pounded teuchi temomi-style, with options for a green version as well which contain yomogi (Japanese mugwort) in them. The recommended bowl is the soki soba, served with pork sparerib topping. Gyoza also popular. Less
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- Abram Plaut added a new meal Dinner at 上方レインボー at Kamigata Rainbow (上方レインボー)
醤油アニマール / Shoyu Animal / Kamigata Rainbow — Momodani, Osaka
Multiple soups incorporate pure kurobuta pork from Kagoshima Prefecture, Kuro Satsuma chickens, beef bones and gyokai. The shoyu tare utilizes three varieties of soy sauce, each bowl also contains chicken oil. No msg or chemical preservatives. Homemade medium-thin noodles... More
醤油アニマール / Shoyu Animal / Kamigata Rainbow — Momodani, Osaka
Multiple soups incorporate pure kurobuta pork from Kagoshima Prefecture, Kuro Satsuma chickens, beef bones and gyokai. The shoyu tare utilizes three varieties of soy sauce, each bowl also contains chicken oil. No msg or chemical preservatives. Homemade medium-thin noodles use 100% branded wheat from Haruyokoi, made a few meters away from the storefront in a noodle room that also acts as a take-away coffee shop. Roasted pork belly and pork thigh chashu are made from kurobuta pork. Araucana eggs are sourced from Kagawa. Finished with menma, negi and negi sprouts.
Master Genki Okumura-san trained at the famous Osaka ramen shop Kadoya Shokudo. Six seats. Open since February 24th, 2020 @kamigatarainbow Less
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- Abram Plaut added a new meal Ramen at Suzukiya (寿々喜家) at Suzukiya (寿々喜家)
Recommended bowl: Honmoku IEKEI
Suzukiya is a highly regarded Yokohama IEKEI-style shop. The master trained at Honmokuya, a shop that was at one point known as the second branch of Yoshimuraya, the og IEKEI shop. Technically, that makes this style 'Honmoku IEKEI.' Pork-based tonkotsu shoyu soup, with chicken oil and your typical IEKEI-style toppings... More
Recommended bowl: Honmoku IEKEI
Suzukiya is a highly regarded Yokohama IEKEI-style shop. The master trained at Honmokuya, a shop that was at one point known as the second branch of Yoshimuraya, the og IEKEI shop. Technically, that makes this style 'Honmoku IEKEI.' Pork-based tonkotsu shoyu soup, with chicken oil and your typical IEKEI-style toppings and condiments. Noodles supplied by Saikai Seimen, same as Yoshimuraya. There's only ramen on the menu, in different sizes. If you want toppings, you have to order them separately. Open since 1990. Less
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- Abram Plaut added a new meal Ramen at Sumanumeh (すーまぬめぇ) at Sumanumeh (すーまぬめぇ)
Recommended bowl: Okinawa vibes
This neighborhood shop is located in a residential area and surrounded by a lush garden. Shoes must come off when you enter the old school style shop with tatami mat floors, but outdoor seating also is available. The soup is standard Okinawa style, made from pork, katsuobushi and other ingredients. The noodles are supplied... More
Recommended bowl: Okinawa vibes
This neighborhood shop is located in a residential area and surrounded by a lush garden. Shoes must come off when you enter the old school style shop with tatami mat floors, but outdoor seating also is available. The soup is standard Okinawa style, made from pork, katsuobushi and other ingredients. The noodles are supplied by Nishizaki Seimenjo, a local purveyor. The recommended 'special' comes with pork belly, sparerib and a pig's foot. Yomogi, aka Japanese mugwort leaves, are served on the side. Open only for lunch, 11am-4pm. Less
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- Abram Plaut added a new meal Dinner at なにわ麺次郎 at Naniwa Menjiro (なにわ 麺次郎)
黄金貝ラーメン 特製 / Kogane Kai Ramen Tokusei / Naniwa Menjiro — Namba, Osaka
Shoyu soup contains Akita Hinai Jidori and Moeyo Mensuke original brand chickens, along with shijimi clams and hongare katsuobushi from Ibusuki, Kagoshima. Noodles are ordered via the Kyoto-based Menya Teigaku and contain 100% domestic wheat including Haruyokoi... More
黄金貝ラーメン 特製 / Kogane Kai Ramen Tokusei / Naniwa Menjiro — Namba, Osaka
Shoyu soup contains Akita Hinai Jidori and Moeyo Mensuke original brand chickens, along with shijimi clams and hongare katsuobushi from Ibusuki, Kagoshima. Noodles are ordered via the Kyoto-based Menya Teigaku and contain 100% domestic wheat including Haruyokoi flour. Two types of chashu feature both seared pork belly and low-temperature cooked pork shoulder. Bamboo shoots are marinated in dashi, nori seaweed is sourced from Saga Prefecture and is of the highest grade (often used at sushi restaurants). Also topped with mitsuba, yuzu and fried negi.
Located inside the ticket gates of Kintetsu Osaka Namba Station, Naniwa Menjiro was opened by the brother of the master of the well-known Osaka ramen shops Moeyo Mensuke and Mugi to Mensuke. 13 seats. Since July 4th, 2019 @naniwamenjiro_namba Less
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- Abram Plaut added a new meal Ramen at Subaya (すばや) at Subaya (すばや)
Recommended bowl: Late night spot
Unlike many Okinawan shops, this one is open all night long. Located in Matsuyama, an area with plenty of late-night establishments, this spot has a casual, old school kind of vibe. There are a variety of Okinawan soba bowls on tap, but why not go with the yomogi soba, a bowl topped with yomogi, aka Japanese mugwort.... More
Recommended bowl: Late night spot
Unlike many Okinawan shops, this one is open all night long. Located in Matsuyama, an area with plenty of late-night establishments, this spot has a casual, old school kind of vibe. There are a variety of Okinawan soba bowls on tap, but why not go with the yomogi soba, a bowl topped with yomogi, aka Japanese mugwort. The green leaves have a strong bitter punch, but balance well with the pork and katsuo-based soup. Open 10pm-5am. Less
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- Abram Plaut added a new meal Ramen at Shuri Soba (首里そば) at Shuri Soba (首里そば)
Recommended bowl: Less is more
This shop serves Okinawa soba with premium handcrafted noodles. The master trained at a legendary Okinawa soba shop, Sakuraya (since closed). Every morning the master comes in at 4am to make the teuchi-style handmade noodles, which take seven hours to prepare. The soup is pork and katsuo-based, and the noodles are served... More
Recommended bowl: Less is more
This shop serves Okinawa soba with premium handcrafted noodles. The master trained at a legendary Okinawa soba shop, Sakuraya (since closed). Every morning the master comes in at 4am to make the teuchi-style handmade noodles, which take seven hours to prepare. The soup is pork and katsuo-based, and the noodles are served al dente. The soki (pork sparerib) is stewed in Okinawan awamori spirits. The ginger topping is sliced extra thin. Only open for about two hours during lunch each day, and one of the highest ranked shops in all of Okinawa. Open since 1994. Less
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丸鶏特製醤油 / Marudori Tokusei Shoyu / Chūka Soba Kokokara Sakie — Shin-Osaka, Osaka
Whole brand chickens such as pure-bred Nagoya Cochin and Hinai Jidori are boiled for 23 hours and then dried for an additional four hours to carefully extract more flavor. The soup also contains large quantities of the highest quality Rishiri kombu and... More
丸鶏特製醤油 / Marudori Tokusei Shoyu / Chūka Soba Kokokara Sakie — Shin-Osaka, Osaka
Whole brand chickens such as pure-bred Nagoya Cochin and Hinai Jidori are boiled for 23 hours and then dried for an additional four hours to carefully extract more flavor. The soup also contains large quantities of the highest quality Rishiri kombu and sun-dried salt from Ishikawa Prefecture. Niboshi is used in the shoyu tare. Medium-thin straight noodles are supplied by Teigaku. Topped with pork chashu, ajitama, menma, negi and wontons. The recipes are said to constantly evolve over time.
Master Tomori-san trained at the Tokyo-based ramen group Mutahiro. 11 seats. Since June 9th, 2018 Less